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September 4, 2013

EASY SWEET POORANAM KOZHUKATTAI – GANESH CHATURTHI RECIPES

Last year i posted 3 varieties of kozhukattai recipes with tips for crack free kozhukattaiafter Ganesh chaturthi . This year i wanted to post some ganesh chaturthi special recipes in advance..I was asking my MIL for some kozhukattai varieties which can be done easily.She suggested this easy , no cook sweet pooranam recipe. We make this kind of stuffing for sweet samosa/Karjikai..Without any delay , i tried it on the same day and I made the kozhukattai in the next 15 minutes.I was so happy with result. It was tasting great. Thanks to my MIL for teaching me this yummy n easy kozhukattai recipe.Do check out this VIDEOfor making kozhukattai dough & shaping modak.

In a bowl , boil water till it starts to roll boil well. Add this water little by little to the rice flour and mix well with a ladle. When the dough becomes warm , knead it well to make a non-sticky ball.

Cover the dough with a wet cloth till use. Make small lemon sized balls out of the dough. Grease your hands with oil and make a cup shape with the dough( U can also use a mould) , keep 2 tsp of pooranam and close it to make a coconut shape or half moon shape.Grease the idli plate with little oil and keep the arrange the dumplings/kozhukattai.

Heat water in an idli pot.When the water starts roll boiling , keep the idli plate arranged with kozhukattai and Steam it for 10 minutes.When the kozhukattai becomes shiny and slightly turns its color ,its done.Do not remove immediately.Remove after a minute when it becomes warm using a flat spoon..

Enjoy eating hot !!

TIPS FOR CRACK FREE KOZHUKATTAI

Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its a different quality , not the one we use for pongal.It is cheaper in cost too..

I used store bought rice flour - Idiyappam flour or Kozhukattai maavu. I always add 1.5 cups of water and a tsp of oil for making dough. For home made rice flour , more water may be needed. ie around 1.5-2 cups..

Always add the required water while making the dough.If the dough becomes sticky or dry , modak will get cracks. Keep the unused dough covered with a wet cloth & then with a lid while u make mothagam.

Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.

U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.

Pooranam can be prepared the previous day and refrigerated.

Apply sesame/gingely oil in ur hands every time when u make the shape.

Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)

Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free..

U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.

Hi Chitra, This is my first time on your blog and came onto it when searching kozhukatta recipes. I went by your recipe for rice dough and got it just right. Thanks a lot. Do visit my blog - http://purelypedestrian.blogspot.com and check my kozhukatta pictures. Thanks once again.PN

Hi Chitra.Thanks for such a detailed steps of preparation, i had a qurery, i have coarse rice powder bought from shop(readymade one), can the same be used for dough preparation? Will the dough come out well?

Hello,U can make dough with store bought rice flour. But please follow this method.For 1 cup of rice flour,heat 1.5 - 2 cups of water adding a tsp of oil.Water should roll boil well.Simmer the flame and add the flour to the boiled water.Mix well.Fire should be in sim.Keep stirring till u get a whole mass. By this time, dough would be cooked well.It will be non-sticky too.Switch off the flame and let it cool.Remove when warm and knead for few seconds by greasing ur hands.Dough would be ready.If the dough is not cooked well,u will not be able to shape the modak.One thing u have to notice is the quantity of water.Some rice flour take less,some may take more.It is always safer to keep some boiled water ready in hand so that if water is less,u can add more while mixing the dough.Dough should be non-sticky. Hope this will help u. Please update here if u follow this method. It will be helpful for others too :) Thanks !